Greek Yogurt Lemon Baked Chicken

Greek Yogurt Lemon Baked Chicken

How do you know when a dinner main dish is a success? When you take it to a covered dish dinner and several people ask for the recipe! My friend Nan found the recipe on www.krollskorner.com.

4 boneless skinless chicken breasts – if too large, cut in serving size pieces
1 tsp each salt and pepper
6 cloves garlic, minced
1 cup FAGE Plain Greek Yogurt
2 T lemon juice
2 T olive oil
¾ tsp thyme leaves – dried
½ tsp onion powder
3 T Panko breadcrumbs mixed with ½ tsp thyme leaves
Lemon sliced very thin – one slice for each chicken piece

1. In a large bowl, season the chicken with salt and pepper.
2. In another bowl, mix yogurt, garlic, lemon juice, olive oil, thyme and onion powder.
3. Add the yogurt mixture to the bowl with the chicken. Coat the chicken thoroughly with the yogurt mixture. Cover the bowl. Refrigerate for 4-6 hours.
4. Preheat oven to 375 degrees. Place the coated chicken pieces in a greased or non-stick foil lined baking dish. Discard the yogurt mixture left in the bowl.
5. Place a lemon slice on top of each chicken piece. Sprinkle with panko and thyme mixture.
6. Bake the chicken for about 40 minutes. Check that internal temperature reaches 165 degrees.